Baileys cheesecake

Baileys cheesecake

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(39 ratings)


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Cooking time

Prep: 50 mins Cook: 10 mins Plus chilling

Skill level

For the keen cook


Serves 8 - 10

An intense layer of coffee jelly perfects this creamy cheesecake. Serve with one of our coffee cocktails for unadulterated indulgence

Nutrition and extra info

Nutrition info

Nutrition per serving (8)

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  • 11g pack powdered gelatine, plus 1 tsp
  • 175g shortcake biscuits, crushed to crumbs
  • 85g butter, melted
  • 250g tub Quark
  • 250g tub mascarpone
  • 150ml Baileys cream liqueur
  • 142ml pot double cream, lightly whipped
  • 2 eggs
  • 140g caster sugar

For the coffee jelly

  • 1 heaped tsp powdered gelatine
  • 150ml strong black coffee
  • 2 tbsp caster sugar, to sweeten the coffee

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  1. Measure 5 tbsp cold water in a small bowl, then sprinkle over the gelatine and leave to soak for 5 mins until spongy. Now stand the bowl of gelatine in a pan of gently simmering water and leave until it turns clear.
  2. Meanwhile, mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill.
  3. Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream.
  4. Whisk the eggs and sugar in a bowl until thick, pale and foamy, then fold into the cheesecake mixture and pour onto the biscuit base. Chill for 3-4 hrs or until set.
  5. For the jelly, sprinkle the gelatine over the coffee, then put the bowl in a pan of gently simmering water until dissolved. Cool the mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer – don’t pour it on or you will disturb the creamy layer. Chill until set. Will keep in the fridge for 2 days.
  6. To serve the cheesecake, wrap a hot tea towel round the outside of the tin, then gently ease out the cake. Serve in thin slices.

Recipe from Good Food magazine, January 2008

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micviv's picture
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Instead of powdered gelatin I used leaf instead and substituted quark for marscapone. Results were the same

roseleanor's picture

From Wikipedia - Quark (or qvark) is a type of fresh cheese of Central European origin. Dictionaries usually translate it as curd cheese. It is soft, white and unaged, similar (or even identical) to cream cheese, pot cheese. (Some have erroneously compared it to ricotta. It is distinctly different from ricotta because ricotta (Italian: recooked) is made from scalded acid whey.)

I think you could double-up on the mascarpone, and it would work, aktough it would be much higher in fat. Alternatively, a low-fat cream cheese such as Philadelphia extra light. Hope this helps.

steve147's picture

Hello "food" I think you will find Quark is a type of Cheese like Ricotta, if you google it you will get an explanation

sharoni's picture

Could anyone suggest a substitute for quark or explain what it is so I can work out what to use in its place.....quark is not available in Australia and I have a bottle of christmas Baileys begging to be opened.


purepurple's picture
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Wow, superb. Looked and tasted really impressive...and was not that difficult but give yourself time to make it.

purepurple's picture
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Wow, superb. Looked and tasted really impressive...and was not that difficult but give your self time to make it.

pmarkc's picture

An absolute stunner!!
Win friends and influence people with this!

goreje's picture
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absolutely delicious. Although it said for the keen cook it was relatively easy' I decorated mine on the plate with physilis and it looked quite impressive!